Peel 2 large sweet potatoes, slice them into circles and then cut them into uniform chunks Add 2 to cups of water to the Instant Pot, along with a rack, then the potatoes. Close the lid and set for steam. If steaming or boiling on the stove top, what you want in the end is a knife to slide through the potato easily

Cut 1 stick of butter into chunks and put into a large mixing bowl. Microwave for a few seconds just to get the butter to start to melt. Pass the still warm potato chunks through a potato ricer to really make a smooth texture for the pie. Add them right into the melted butter. Now add in your sugar and whisk everybody together and allow this to cool slightly

Next add in fresh grated nutmeg. Do this step prior to adding in the raw eggs so you can taste and adjust as needed. Whisk 2 large eggs first and then add them in along with the butter milk and vanilla. Then whisk the mixture again to incorporate

Roll out 1 disc of our Basic Pie Dough and drape this over a 9 inch oven proof pie plate, trim the edges and crimp the crust with a fork. Bake the empty crust in a 325 F preheated oven for 10 minutes

Add in your filling and distribute evenly. Place back in the oven and bake 45-50 minutes or until the pie has set and is firm. Remove to a rack and allow to cool completely. Refrigerate for 1 hour or overnight

Optional Garnish

Melt 1 tablespoon of butter in a nonstick pan over medium heat, sprinkle in 1 tablespoon of brown sugar and swirl until the sugar melts and becomes bubbly. Add in the pecans and toss to coat. Cook for 5-6 minutes, constantly swirling so they don’t burn. Add them to your pie